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Home / Recipes / Lamb

Mediterranean Lamb Cutlets with Tomato Salad

Lamb

Mediterranean Lamb Cutlets with Tomato Salad

Hayden Quinn brings simple and delicious Mediterranean flavours to life in this legendary Lamb dish, made to be shared.

Ingredients

  1. 8-12 lamb cutlets, trimmed
  2. 1/2 tsp dried chilli flakes
  3. 1 sprig fresh thyme, leaves picked
  4. 1 sprig fresh rosemary, leaves picked and chopped
  5. 1 tsp dried oregano leaves
  6. zest from 1 lemon
  7. sea salt and cracked black pepper
  8. 1/4 cup olive oil
  9. ½ cup (125ml) greek-style yoghurt
  10. ¼ cup (60ml) tahini
  11. juice of 1 lemon
  12. 1 tbs olive oil
  13. ½ tsp sumac
  14. ½ cup each of flat-leaf parsley and mint
  15. 200g mixed cherry tomatoes, halved
  16. 1 lebanese cucumber, sliced
  17. ½ cup (60g) green pitted olives, halved
  18. 2 shallots, thinly sliced
  19. 2 tbs each red wine vinegar and olive oil
  20. pita bread and lemon wedges, to serve

Directions

  1. Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper in a bowl. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and set in the fridge for approx. 30 mins before cooking.
  2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
  3. Toss salad ingredients in a bowl, season and place in a serving bowl.
  4. Preheat a heavy-based skillet or griddle pan or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

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